Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)
Poricha Kootu is a delightful, comforting curry that hails from the southern region of Tamil Nadu. This dish is traditionally made with elephant yam (also known as “Chenai Kizhangu,” “Suran,” or “Ratalu”) and is enriched with a coconut-based gravy spiced to perfection. What makes this recipe special is the careful balance of spices and the creamy texture of the gravy, which elevates the subtle flavor of the yam.
Elephant yam has been a staple ingredient in South Indian cuisine, particularly due to its widespread availability in the region. This hearty tuber not only provides a rich flavor but is also packed with numerous health benefits. However, itβs important to note that fresh, young yam can sometimes cause a prickling sensation on the tongue. To avoid this, ensure that you allow the yam to age for a few days in a dry place before using it. Additionally, tamarind juice is a key addition to this recipe, as it helps mitigate the discomfort that might arise from consuming fresh yam.
This vegetarian side dish is an excellent accompaniment to a variety of main courses, especially when served with steamed rice or a flatbread like Muttai Parotta (egg-filled paratha). It offers a wonderful combination of savory, tangy, and subtly spicy flavors that will surely impress your guests at any meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Elephant yam (Suran/Senai/Ratalu) | 300 grams |
| Yellow Moong Dal (Split) | 1/4 cup |
| Chana dal (Bengal Gram Dal) | 4 tablespoons |
| Fresh coconut (grated) | 1/2 cup |
| Cumin seeds (Jeera) | 2 teaspoons |
| Fennel seeds (Saunf) | 1 teaspoon |
| Whole Black Peppercorns (crushed) | 1 teaspoon |
| Green Chillies (slit) | 6 |
| Ginger (2-inch piece) | 1 |
| Garlic (cloves) | 6 |
| Onion (chopped) | 1 |
| Dry Red Chillies (broken) | 2 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Tamarind Water | 3 tablespoons |
| Bay leaf (Tej Patta) | 1 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Oil | 2 teaspoons |
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Instructions:
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Prepare the Elephant Yam: Start by peeling the skin off the elephant yam and cutting it into 1-inch cubes. In a pressure cooker, add the yam cubes along with a pinch of salt and turmeric powder. Cook for one whistle. Set it aside.
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Soak the Lentils: Take the yellow moong dal and chana dal, and soak them separately in water for about 1 hour. After soaking, cook them in a pressure cooker for 1 whistle and set aside.
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Roast and Grind the Spices: In a pan, heat 1 teaspoon of oil. Add dry red chillies, ginger, garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, and chopped onions. Roast these ingredients until they are fragrant and lightly roasted. Once done, add the grated fresh coconut and continue roasting until everything is well-cooked and aromatic. Allow the roasted mixture to cool before grinding it into a smooth paste.
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Cook the Masala: In another pan, heat the remaining oil. Add the bay leaf and fennel seeds, allowing them to roast for about 10 seconds. Then, add the ground spice paste and cook the masala until the oil starts separating from the sides of the pan. This process enhances the flavor of the spices and forms the base of the curry.
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Combine and Cook: To the cooked masala, add the cooked dal and mix well. Then, stir in the cooked yam along with the tamarind water. Let this mixture cook for about 5 minutes, allowing the flavors to meld together.
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Adjust Consistency: If the curry is too thick, add a little water to adjust the consistency. Let it cook for an additional 10 minutes on low heat, ensuring all the ingredients are well combined and heated through.
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Season and Serve: Check for seasoning and add salt if needed. Serve the Chenai Kizhangu Poricha Kootu hot, alongside steamed rice and a variety of other South Indian dishes like Muttai Parotta, Tamil Nadu Style Dal Masala Vada with Cabbage, and Tamil Nadu Style Pala Kottai Sambar for a wholesome and flavorful meal.
Serving Suggestions:
Chenai Kizhangu Poricha Kootu is an ideal side dish that pairs beautifully with plain steamed rice or even a flavored rice dish like lemon rice or curd rice. You can also serve it alongside freshly made roti or paratha, making it a versatile addition to any meal. The rich coconut gravy, complemented by the warmth of spices, elevates this simple yet delightful dish.
This dish can be a perfect part of a Tamil Nadu-style feast, ideal for both special occasions and everyday meals. Its combination of healthy ingredients, vibrant flavors, and easy preparation makes it a standout choice for anyone seeking to explore the depths of South Indian cuisine.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Protein | 4 grams |
| Carbohydrates | 22 grams |
| Fat | 5 grams |
| Fiber | 6 grams |
| Sodium | 250 mg |
This Chenai Kizhangu Poricha Kootu is not only flavorful but also a healthy option, offering a balanced combination of carbohydrates, fiber, and healthy fats. Perfect for any vegetarian meal, it delivers a wonderful mix of textures, from the tender yam to the creamy coconut gravy.
